Asparagus is a green vegetable that resembles a spear with a budding head. Native to the Mediterranean region, the entire spear is edible.
Do not wash asparagus before storing and never soak it. Trim the ends of fresh asparagus and stand them upright in a jar with about an inch of water in the bottom. Cover with a bag and store spears in the refrigerator for up to two days.
Snap or cut off the woody base of asparagus and peel skin of thicker spears before cooking. You can steam, boil, pan-fry or microwave asparagus until cooked but still crisp, about 2-5 minutes depending on the thickness.